Greek Chicken Bowls Recipe
Greek Chicken Bowls are the PERFECT summer lunch or dinner, made with marinated grilled chicken on top of cucumbers, red onion, tomatoes, bell pepper, and olives with feta cheese and a tangy vinaigrette, ready in 45 minutes!
Servings: 2 servings
Calories: 561kcal
Ingredients
- 2 medium chicken breasts boneless, skinless (about 1 pound)
- 1 medium English cucumber chopped
- 1 medium bell pepper chopped (any color)
- 2 cups cherry tomatoes cut in half
- 1/2 cup red onion sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup kalamata olives
- 1/4 cup fresh dill chopped
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper or to taste
For the Chicken Marinade
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper (or to taste)
Instructions
- In a mixing bowl, add all of the marinade ingredients and whisk until combined. Add the chicken to the bowl and turn until the chicken is completely coated. Cover the bowl and refrigerate 20-30 minutes.
- While that's marinating, divide the cucumber, cherry tomatoes, red onion, bell pepper, feta, and olives between two bowls. In a small bowl, whisk together the vinaigrette ingredients and pour evenly over the vegetables in the two bowls.
- Preheat the grill to medium-high heat, about 400°F. Remove the chicken breast from the marinade and let any excess drip off. Discard the used marinade.
- Place the chicken on the grill and cook for 5-7 minutes on one side, then turn over and cook for an additional 5-7 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.
- Slice the chicken and place on top of the salad bowls. Top with fresh dill and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze the chicken in a freezer-safe container for 2-3 months. I don't recommend freezing the vegetables, just prep them when you're ready to eat.
Cooking Tips
- If your chicken breast is on the thicker side, place the chicken between two pieces of parchment paper and use a rolling pin to flatten it a bit.
- If you don't have a grill, use a large skillet or the air fryer to cook the chicken.
- Try to cut the veggies into even pieces, so each bite gets a little bit of everything.
- A longer marinating time will give the chicken a better flavor. 20-30 minutes is the minimum, but for best flavor prep the chicken in the marinade that morning and refrigerate for a few hours.
- I didn't add extra salt because there's already some in the olives and feta, but you can add some if you want to.
Nutrition
Calories: 561kcal | Carbohydrates: 25g | Protein: 55g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 771mg | Potassium: 1707mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3577IU | Vitamin C: 135mg | Calcium: 206mg | Iron: 4mg
